Monkfish Fillet with Duck Breasts and Green Beans

For duck breasts and the monkfish fillet 

• Score a criss-cross pattern into the skin and fat of the duck breast using the tip of a sharp knife.
• Season generously with salt and pepper and place skin-side down in a cold frying pan.
• Place the pan over a medium-low heat, leaving the fat to render from the breast, about 8 minutes.
• Flip the breast and cook for a further 8-10 minutes, basting with the rendered fat from time to time, until the breast is firm yet springy when pressed.
• Remove the duck from the pan and leave to drain on kitchen paper, covered loosely with aluminium foil.
• Season the monkfish fillets with salt and pepper.
• Wipe clean the pan used to cook the duck with kitchen paper. Set the pan over a medium heat and add the olive oil and butter.
• Once the butter stops foaming, carefully place the monkfish fillets in the pan and leave them to cook undisturbed for 4-5 minutes until the flesh is firm yet springy when pressed, turning once.
• Remove from the pan to a plate lined with kitchen paper.
• Cover loosely with aluminium foil.

For green beans salad

• Blanch the green beans in a large saucepan of salted, boiling water for 2 minutes.
• Drain well and refresh in iced water.
• Drain again and chop into small pieces.
• Warm the butter in a large saute pan set over a moderate heat. Add the mushrooms and seasoning, and saute for 4-5 minutes until golden and soft.
• Add the chopped beans and toss well to mix. Cook for a further 2-3 minutes until thoroughly warmed through.
• Adjust the seasoning to taste and add the torn tarragon sprigs, tossing again to incorporate.

For Monkfish Fillet with Duck Breasts and Green Beans

• Slice the duck breasts into small pieces.
• Arrange some of the duck in rows on top of the monkfish fillets and top with a tarragon sprig; set the remaining duck to one side.
• Tie the duck and tarragon to the fish, at intervals, with kitchen string.
• If desired, reheat the monkfish in a pan set over a low heat, covered with a lid, for 2 minutes.
• Spoon the green beans salad onto plates and top with the remaining duck and then the monkfish before serving.